These cheesy cauliflower steaks are roasted in the oven, topped with gouda cheese, then finished with a fresh pepita salsa. They're vegetarian, gluten-free, and dangerously delicious!
Why You'll Love it
These cauliflower steaks are SO good, you’ll want to devour the whole pan and not share a single bite.
They're cheesy and rich, yet light and fresh. Truly ALL the things. The melted gouda and zesty salsa are MAGIC together.
If you're looking for a vegetarian meal that delivers, these cheesy cauliflower steaks are it! Oh and the recipe makes plenty of pepita salsa because, trust me when I say, you will want to put it on everything!
Key Ingredients
- Cauliflower - Look for a firm cauliflower head without brown spots or yellowing. The bigger your cauliflower, the more steaks you can cut. Mine made approx. six steaks.
- Taco seasoning - I love Siete brand. It tastes great and it's gluten-free, vegan, paleo, and free of preservatives/ingredients I can't pronounce. I used the mild version, but spicy works great too!
- Gouda cheese - One of my favorite melting cheeses! If you don't have gouda, any melting cheese works great. Try cheddar, Mexican, or pepper jack instead.
- Fire roasted tomatoes - For a subtle smokiness!
- Roasted red peppers - If you haven't tried red peppers in salsa before, you're in for a treat.
- Pepitas - Pepitas are a variety of green pumpkin seeds. They can be pricey, which is why I buy a big bag from Costco for a steal.
- Cilantro - Essential for that fresh, vibrant flavor profile.
- Red wine vinegar - My current vinegar of choice. It has a delicate flavor and goes great in vinaigrettes, sauces, and salsa.
How to Roast Cauliflower Steaks
Before you start, preheat the oven to 425 degrees Fahrenheit.
- Cut the cauliflower steaks - First, remove the leaves from the bottom of the cauliflower then use a sharp knife to cut it into 1-inch thick slices. You don't want to cut them too thin or they will fall apart.
- Season and roast them - Drizzle olive oil on each steak and rub it in. Sprinkle ½ teaspoon of taco seasoning on each steak and rub it in. Repeat on the other side of each steak. Roast them while you whip up the salsa.
- Make the salsa - Throw all the ingredients in a food processor and pulse until combined. It will be smoother than regular salsa, but still have some texture from the pumpkin seeds.
- Add the cheese - Sprinkle the gouda over all the steaks, then pop them back in the oven for 5 more minutes.
- Serve with salsa - Serve the steaks while warm with a generous amount of salsa. Don't be afraid to add as much as you like. It makes a big batch of salsa so you should have leftovers.
Expert Tips
- Don't remove the core of the cauliflower. It helps keep the slices together so they don't fall apart! It tastes delicious and it reduces food waste.
- Try to cut the steaks about 1 inch thick. It helps keep the steaks together and it prevents them from cooking too quickly.
- You don't have to use all of the salsa. This recipe makes a lot because it's super versatile! It tastes great with chips, but also on roasted veggies, grilled meat, and tacos.
Storage Tips
- I rarely have leftovers with this meal! But if you do, store the cauliflower steaks separate from the salsa.
- Store them in an airtight container in the fridge for up to 4 days. Store the salsa in a separate container in the fridge.
- Reheat a steak on a heat-proof plate in the microwave until heated through, then top with a generous drizzle of salsa!
More Vegetarian Recipes
Cheesy Cauliflower Steaks
These cheesy cauliflower steaks are roasted in the oven, topped with gouda cheese, then finished with a fresh pepita salsa. They're vegetarian, gluten-free, and dangerously delicious!
Equipment
- Food processor
- Sheet pan
- Chef's knife
- Cutting board
Ingredients
For the cauliflower steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 2 tablespoons Siete taco seasoning or favorite brand
- kosher salt
- 4 ounces shredded gouda cheese
For the pepita salsa:
- 1 cup fire roasted tomatoes
- ¾ cup jarred roasted red pepper strips, drained
- 1 garlic clove
- ¼ cup roasted pepitas
- 2 ounces olive oil (¼ cup)
- 2 tablespoons red wine vinegar
- handful of cilantro
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Remove the leaves from the bottom of the cauliflower. Cut the cauliflower into 1-inch thick steaks. I ended up with 6 steaks, but it will depend on the size of your cauliflower.
- Place the steaks on a sheet pan. Drizzle oil on the steaks and rub it in to coat it. Sprinkle ½ teaspoon of taco seasoning on each steak and rub it in.
- Flip the steaks over and repeat with olive oil and taco seasoning. Sprinkle each cauliflower steak with a pinch of kosher salt.
- Roast the cauliflower steaks for 20 minutes. While the cauliflower cooks, make the pepita salsa. In a food processor, combine the fire roasted tomatoes, red peppers, garlic, pepitas, olive oil, red wine vinegar, and cilantro. Pulse until pureed.
- Carefully remove the sheet pan from the oven and sprinkle the gouda cheese over the cauliflower.
- Place the pan back in the oven for 4 to 5 more minutes, until the cheese melts and turns golden.
- Serve the cauliflower steaks warm with a generous spoonful of pepita salsa on top.
Nutrition
Calories: 261kcalCarbohydrates: 9gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.002gCholesterol: 22mgSodium: 570mgPotassium: 378mgFiber: 3gSugar: 3gVitamin A: 449IUVitamin C: 56mgCalcium: 177mgIron: 1mg
Tried this recipe?Let us know how it was!
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